Are you looking for a fabulous recipe that is delicious enough to star as a focal dish for those who are trying to reduce their meat consumption…but is also elegant enough to serve as a side on your holiday menu? Then you will love Risotto With Smoked Gouda, Parmesan & Cranberries – adapted from my new FREE Gooseberry Patch Fall Favorites Cookbook!
Risotto means rice, cooked with broth and sprinkled with cheese. Many wonderful variations of this dish exist, but the common element is the key ingredient, Arborio Rice – a short-grained, specialty Italian rice that is named for the town in which it was originally grown. Today, Arborio Rice is also grown in California and Texas.
There are two unique characteristics that make Arborio Rice the rice of choice for Risotto. First, Arborio Rice retains more of its natural starch content than long-grained rice because it undergoes less milling. Cooking releases its starch, giving Risotto a creamy consistency. Second, its unique core gives it an al dente – slightly firm to the bite – consistency when cooked. A pound of Arborio Rice can absorb up to 6 cups of liquid without becoming mushy.
In this recipe, the smoky flavor of the Gouda Cheese and the sweetness of the Cranberries combine with the Arborio Rice for a creamy, comforting, colorful delight! We have made it twice since discovering it and plan on serving it as a side dish this Thanksgiving. I hope you enjoy this as much as my family does!
1 Tablespoon Olive Oil
¼ Cup Onion, Finely Diced
1 Cup Arborio Rice, Uncooked
¼ Cup Dry White Wine
1 ¾ Cup Chicken Broth
½ Cup Cranberries
½ Cup Smoked Gouda Cheese, Shredded
¼ Cup Shredded Parmesan Cheese
A Dash Of Pepper
1. In a heavy medium saucepan, heat the oil over medium heat.
2. Sauté the onion until soft, approximately 2 to 3 minutes.
3. Add the Arborio rice; stir until well coated with oil.
4. Add ¼ cup white wine; simmer until the liquid evaporates.
5. Stir in 1 ¾ cups of chicken broth and add a dash of pepper. Bring to a simmer.
6. Reduce the heat. Cover and cook for 18 to 20 minutes, until most of the broth is absorbed.
7. Remove the pan from the heat. Stir in the dried fruit and cheeses.
8. Let stand partially covered for 5 minutes.
Serve hot. Makes 4 servings.
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